I roasted a batch '08 Ethiopian Koratie DP a couple weeks ago. The profile was for espresso with about a 4:20min finish, light roast. The blueberry stood right out. I also found it was very nice as brewed. Again the blueberry was there. I roasted another batch a few days ago for a friend as brewed with about a 3:15min. finish. After a few days the blueberry is there but much less distinct. The profiles were pretty much the same up to first crack. I just tried another batch going back to a longer finish and by first sniffs am feeling the blueberry may be a elusive again. The first and third profiles were quite close.
I know that the sweet spot can be narrow but this time I'm a bit baffled.

Hi Ed,
I have noticed this as well but not with this particular coffee. I work at a local coffee shop. Sometimes we roast Yemen day 3 post roast it has orange rind that is very apparent and by the next day the orange rind is hardly noticeable. This has happened the last two times we have roasted that coffee.I am not sure what profile our roaster uses, since i don't work on days we roast. I too am stumped.

Any idea of the humidity on the 3 days?
A local college may have a historical list of [minute / hour / day] data

I've noticed these short lived qualities (like blueberries) to be strongly affected by how much time has elapsed since it was roasted- as in a particular trait might be there on day 1 or 2 or 3 *only*.

cafeIKE wrote:Any idea of the humidity on the 3 days?
A local college may have a historical list of [minute / hour / day] data

My roaster is pretty much a closed system so humidity is less a factor compared to bringing in more outside dry or humid air. The first roast held the blueberry pretty well to day 13 when it bag was empty. I also remember getting the blueberry in the whiffs around first crack that wasn't as prevalent in the later roast. I just tried a couple more roasts adjusting the time longer and shorter to 300f bt but still don't think I had success.

I found that when I do 4-5 minutes after first crack I get the blueberry so hopefully you will get it on the last roasts you tried.

germantown rob wrote:I found that when I do 4-5 minutes after first crack I get the blueberry so hopefully you will get it on the last roasts you tried.

It would be worth understanding how to get the most out of a coffee that has the blueberry flavor potential. With the longer finish it still had plenty of life to it brewed.

cafeIKE wrote:Any idea of the humidity on the 3 days?
A local college may have a historical list of [minute / hour / day] data

I cannot recall the dates that the coffee was roasted. But the shop less than a mile away from the Mississippi River. In general the humidity levels are quite high.